Niki from Big City Cooking is another one of those bloggers that I started following a while ago. I love the consistency of the approachable recipes that she posts. Niki just announced yesterday that she’s renaming her blog three square to merge her blog with her business. Be sure to check out her first wedding cake order pictures which are getting posted today hopefully!
Hi my name is Niki [aka wifeplzak] and I started the blog Big City Cooking in June of 2008. At that time I was a newly wed with a husband who was back in school and therefore I had lots of free time on my hands. I started playing around in the kitchen and discovered a passion for food. I soon went back to school myself to pursue my culinary arts certificate and now operate a small catering business. Feel free to come check out my blog any time!
I am currently expecting my first baby [three more months to go!] and have been suffering from an incurable craving for frozen yogurt. Luckily for me a new shop opened up two blocks from my office. I now go there 3-4 times a week. eek! As there are no frozen yogurt places near my house in the burbs I decided I should learn to make my own. Man was I surprised when I found out how simple it really it. Plus I love finding a new reason to use my ice cream maker. I added vanilla and sprinkles to this batch but the possibilities are endless. I am thinking frozen raspberries and chocolate chips will be my next creation. While I day dream flavor combinations you should seriously try this recipe!
Yield: 1 quart
3 cups Greek-style yogurt
3/4 cup sugar
1 tsp vanilla extract
2 Tbsp sprinkles
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions. After approximately 20 minutes in the ice cream maker add the sprinkles.
Recipe from David Lebovitz - The Perfect Scoop